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Chicken Fajitas

February 25, 2012


I’m a cheese enchilada fan from way back, and it can be tough to resist them when I’m out for Mexican food.

But when I allow my healthier intentions to win out, I typically choose chicken fajitas instead.

Fajitas are also very easy to make at home. Just 15 minutes of prep, some marinating time in the fridge, and 10 minutes to cook.

You’ll Need:

2 lbs chicken tenders, sliced into 1/2 inch thick pieces

2 tbs fajita seasoning (I use Penzeys)

2 tbs water

2 tbs EVOO

1 tbs vinegar

1/2 tsp liquid smoke

2 tbs vegetable oil

1 large sweet onion, peeled and sliced as thin as you can slice it

3 bell peppers, color(s) of your choice, sliced into 1/4 inch wide lengths

10 flour tortillas

A bowl large enough to hold all the chicken

A large fry pan

A clean, wet, wrung out dish towel


1. In the bowl combine the fajita seasoning, water, oil, vinegar & liquid smoke.

2. Add the sliced chicken tenders, stir to coat, then cover & refrigerate at least 2 hours.

3. Put the vegetable oil in the fry pan on high. Add the peppers and onions and sauté until they are softened & starting to brown.

4. With a slotted spoon, remove the onions & peppers & reserve.

5. In the hot fry pan, add the chicken, being sure not to crowd it. If it won’t all fit with room left over in the pan, cook it in batches.

6. Let the chicken cook on high, turning infrequently, until it’s browned, just a couple of minutes.

7. Meanwhile, wrap the tortillas in the wet wrung out dish towel, and heat them for a few minutes in the microwave.

8. When all the chicken has been browned, add everything back into the fry pan and give it a good stir.

9. Serve with the warmed tortillas and refried beans on the side.

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